Risotto is one of the pressure cooker’s triumphs. It’s a dish that typically requires the cook’s attention from beginning to end, and at least two pans to make (one for simmering stock and one for rice). With a pressure cooker, you get the same creamy results in a fraction of the time (after the initial sauté). The 20-minute-add-broth-simmer-and-stir part of the recipe is reduced to just five minutes of pressure-cooking time.
from WordPress https://jonathanwilhoite.wordpress.com/2016/03/21/recipe-potato-risotto-electric-pressure-cooker-recipes-from-laura-pazzaglia/
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